Sweetbread Croquettes

Ingredients

• Sweetbreads, 1 pair
• Tongue, 1/2 pound (cold, boiled)
• Onion, 1/2
• Eggs, 3
• Parsley
• bread-crumbs
• Butter
• Salt and pepper

Method

1. 1

   Parboil the sweetbreads for 5 minutes, then trim off the string and pipe.

2. 2

   Lard them well with strips of fat pork, about the size of a match, and fry them a light brown, in butter.

3. 3

   Chop the tongue and sweetbreads fine, mix them well together, grate the half of an onion and chop a few sprigs of parsley, and add them, with salt and pepper to the rest.

4. 4

   Then add the yolks of the eggs, beaten light, to some of the gravy that the sweetbreads have been cooked in, and thoroughly mix together.

5. 5

   When cool and firm, shape into croquettes, dip them into the egg, and then into bread-crumbs, and fry in smoking hot butter or lard until a golden brown.

6. 6

   Lay them on brown paper to drain, and serve with French canned peas, while still hot.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 19. The excerpt below is the record exactly as published.

SWEETBREAD CROQUETTES Sweetbreads, 1 pair, Fat pork, Tongue, i/^ pound (cold, boiled), Onion, 1/2, Eggs, 3, Parsley, bread-crumbs. Butter, Salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.